Braised Brussels sprouts are amazingly flavorful with minimal effort needed. Say goodbye to soggy Brussels sprouts as these are perfectly crisp tender and ready to enjoy!
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Brussels sprouts often get a bad rap and are not always the most favored vegetable. How to make Brussels sprouts tastes amazing does not have to be tricky. By braising in chicken broth, they are cooked until crisp tender which brings out their flavors. This way also helps remove some of the bitterness lending to a more flavorful dish.
This side dish takes only 15 minutes to make and has only four main ingredients, perfect for the holiday season. It is also made on the stovetop, so there is no need to use the oven. This can come in handy when hosting a gathering. Sometimes I add candied almonds along with sprinkling some feta cheese on them. For Thanksgiving, I top with fresh cranberries.
If you like easy and simple side dishes to enjoy, check out this air fryer butternut squash or these green beans with garlic butter. They are perfect anytime or for your next holiday gathering.
Table of Contents
Ingredients
- Butter: Used in helping to cook the garlic along with the Brussels sprouts.
- Garlic: Minced cloves will provide such a fragrant flavoring to the sprouts.
- Brussels sprouts: Fresh sprouts are the best to use in this recipe. They need to be trimmed and cut in half lengthwise.
- Chicken broth: This is the braising liquid that will help provide rich flavoring along with helping to cut down on the bitterness from the sprouts.
- Salt and Pepper: To taste.
Scroll down to the recipe card for quantities used.
Instructions
Let's get our skillet pan along with our four ingredients plus seasonings to make this easy and flavorful side dish.
Melt the butter in a 10-inch skillet over medium-high heat. Then, add the garlic.
Cook until the garlic is fragrant, about 30 seconds.
Add the Brussels sprouts.
Add broth along with salt and pepper.
Bring to a simmer. Cover and cook until the Brussels sprouts are crisp tender, 7 to 10 minutes.
Uncover and continue cooking until the sprouts are tender and the liquid has thickened slightly, about 3 to 5 minutes more.
Hint: start with a light sprinkling of salt and pepper. Add more salt and pepper, to taste, at the end of cooking.
Variations
There are so many ways to customize braised Brussels sprouts. Here are some suggestions that you might like to try:
- Add aromatics: Caramelized onions and shallots give off such a fragrant flavoring with the sprouts.
- Add meat: Crispy bacon bits, pancetta or even diced ham are the perfect savory accompaniment to this dish.
- Add a glaze: You can use honey or maple syrup to add in some sweetness. If you like a little bit of tanginess, try drizzling some balsamic vinegar over them.
- Add some cheese: A crumbled cheese such as blue or feta adds a savory touch. You can even melt some shredded parmesan cheese overtop for a more gratin feel.
- Top with nuts: Looking for a little crunch? Top with some toasted pecans, walnuts or even these candied almonds.
- Make it hearty: Adding in some seasonal vegetables such as butternut squash or sweet potatoes can give the dish a hearty feel especially when enjoying in the fall.
- Make it festive: Add in fresh or dried cranberries to give these Brussels sprouts a pop in color. You can also use these air fryer apple slices for a touch of sweetness. These will look so beautiful on your table for guests.
- Add in fresh herbs: Fresh herbs always elevate the flavors of a dish. Try sprinkling with thyme, rosemary, oregano or sage.
- Change the braising liquid: In place of chicken broth, you can swap out for vegetable broth, apple cider or white wine can all be used.
Want to skip the stovetop? Try making these air fryer Brussels sprouts.
Tips
Top tip: Prep the Brussels sprouts properly. Using a sharp knife, trim the stem off. Then remove any yellow or damaged leaves and cut in half lengthwise.
- Place flat side down. This helps brown them and they will stay crisp and tender.
- Use flavorful braising liquid. I find chicken broth to be the perfect liquid to use on these Brussels sprouts. It gives them a depth of flavor as the liquid absorbs into them.
- Don't overcrowd the pan. Place them all in a single layer so that they do not steam but stay crisp tender.
- Braise until tender. Cook the Brussels sprouts only until they are fork tender. If they cook too long, they will get mushy.
- Check the liquid. If it's too thin at the end of cooking, stir in a little more butter or sprinkle in some xanthan gum to thicken.
Serving suggestions
Braised Brussels sprouts are perfect for enjoying anytime of year but especially around the holidays. Since it is cooked on the stovetop, there is no need to use precious oven space this time of year. This is so convenient when cooking for a gathering.
Alongside your table, this Brussels sprouts side dish tastes wonderful with these garlic mashed potatoes or this green bean casserole. I often serve it with these delicious maple glazed carrots. It truly is a dish that goes with just about anything you are serving.
This is such a versatile dish to add to the table. Whether it is crispy bacon bits to make it a bit more savory or fresh cranberries to give it that beautiful pop in color, this side dish is easily customizable.
It is not only a great dish for the holiday season but can also be paired with many different main entrees throughout the year. I enjoy it with these crispy pan-fried pork chops. They are also so easy to whip up alongside these garlic butter steak bites for an easy weeknight dinner.
Storage
Let them cool, then refrigerate them in an airtight container for up to 4 days. By letting them cool first, this prevents excess moisture from forming so the sprouts don't get soggy.
Reheat on the stovetop using medium heat. You may need to add in a splash of the broth to help them crisp back up. Keep watch so that they do not get soggy but stay tender.
FAQs
Fresh Brussels sprouts are the best to use for this recipe as they have the best flavoring. If you decide to use frozen make sure to pat off any excess moisture. You will also need to adjust your cooking time.
Braise them until they are fork tender. Keep an eye on them at the 10-minute mark to see if they are tender. They become mushy if they cook too long.
Yes! This dish can be made a day or 2 in advance. Just refrigerate in an airtight container then reheat on the stovetop when ready to enjoy.
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Recipe
Braised Brussels Sprouts
Ingredients
- 1 tablespoon butter
- 2 garlic cloves minced
- 8 ounces Brussels sprouts trimmed and cut in half lengthwise
- ¾ cup chicken broth
- Salt and freshly ground black pepper
Instructions
- Melt the butter in a 10-inch skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the Brussels sprouts, broth, and salt and pepper to taste.
- Bring to a simmer. Cover and cook until the Brussels sprouts are crisp tender, 7 to 10 minutes.
- Uncover and continue cooking until the sprouts are tender and the liquid has thickened slightly, about 3 to 5 minutes more. Add more salt and pepper to taste, if desired.
Notes
If the liquid is too thin at the end of cooking, it can be thickened by stirring in a little more butter.
Taylor says
These are the best brussels sprouts I have ever had!